A premier hospitality group is seeking an accomplished Executive Chef to lead the culinary program for a sophisticated French Mediterranean restaurant in Boston. This chef-driven concept will showcase seasonal ingredients, fresh seafood, refined French techniques, and the vibrant flavors of the Mediterranean, with an emphasis on thoughtful execution, beautiful presentation, and exceptional dining experiences.

The ideal candidate is a creative, hands-on culinary leader with a strong background in upscale, high-volume restaurants and a passion for French Mediterranean cuisine. This position requires a chef who can balance culinary creativity with operational discipline, develop a talented kitchen team, and consistently deliver exceptional food quality while maintaining strong financial performance.

Key Responsibilities

- Lead all aspects of daily culinary operations, ensuring consistency, quality, and operational excellence.

- Develop and execute seasonal French Mediterranean menus emphasizing fresh ingredients, seafood, and classic culinary techniques.

- Recruit, train, mentor, and develop a high-performing culinary team while fostering a collaborative and professional kitchen culture.

- Maintain exceptional standards of food preparation, presentation, and execution across all services.

- Oversee purchasing, inventory, food costs, labor management, scheduling, and kitchen budgets.

- Establish and maintain recipes, kitchen systems, quality controls, and operational procedures.

- Build strong relationships with local purveyors and suppliers to ensure the highest quality ingredients.

- Partner closely with restaurant leadership to deliver a seamless dining experience and achieve operational goals.

- Maintain exceptional standards of cleanliness, organization, food safety, and sanitation.

- Drive menu innovation while balancing creativity, seasonality, guest preferences, and profitability.

Ideal Candidate

- Minimum 3–5 years of experience as an Executive Chef or Chef de Cuisine within an upscale, high-volume restaurant environment.

- Strong background in French, Mediterranean, or contemporary European cuisine.

- Experience with seasonal menu development, fresh seafood, and refined culinary techniques.

- Proven ability to lead, mentor, and retain high-performing culinary teams.

- Strong financial acumen, including food cost management, labor controls, purchasing, and inventory.

- Hands-on leadership style with a commitment to consistency, quality, and operational excellence.

- Ability to thrive in a fast-paced, high-volume restaurant environment while maintaining elevated culinary standards.

- Strong communication, organization, and problem-solving skills.

- Experience with acclaimed restaurant groups or chef-driven concepts is highly desirable.



Compensation & Benefits

Competitive base salary, performance-based bonus, comprehensive benefits, and opportunities for long-term growth within an established hospitality group.